Lemon Sorbet Recipe - Just 3 ingredients, and so refreshing! (2024)

FAQs

What makes sorbet so creamy? ›

Without fat from dairy or eggs, it's the suspension of sugar within the fruit purée that allows the sorbet to churn into something with a creamy mouthfeel. You need 20-30% sugar in your sorbet, which will come from your fruit plus some added sugar.

Homemade lemon sorbet ingredients

To make the recipe, you need lemon juice, water, sugar, and lemon zest. That's it! You can squeeze fresh lemons, discarding the seeds.

Sugar doesn't just sweeten sorbet—it's also responsible for sorbet's structure. In ice cream, a combination of fat, protein, and sugar all influences ice cream's texture, but in sorbet sugar is the big fish.

Because it contains little other than water, sugar and some form of fruit, sorbet tends to be much lower in calories and fat than ice cream. But, with the exception of vitamin C, it also tend to be low in nutrients (the amount of vitamin C will vary according to the type and quantity of fruit used).

Sugar plays a larger roll in the sorbet than just sweetening the fruit juice. It's also crucial for the sorbet's texture. Too little sugar and the sorbet becomes icy, too much and it can be slushy — hit the sugar level just right and the sorbet will taste creamy and melt evenly across your tongue.

1 to 2 tablespoons liqueur (this is for flavor, but it also prevents the sorbet from freezing solid. Alcohol won't freeze, so it is great insurance that you will have a soft sorbet. BUT, if you add too much sorbet won't freeze at all and you will basically have a margarita or daiquiri!)

Tapioca starch (or corn starch): tapioca starch fis our go-to starch to thicken a sorbet mixture, for the velvety texture it creates. If you do not have tapioca starch, you can use corn starch instead, which is not the same, but it still works.

If you want a fluffier sorbet, you can add two egg whites, whipped to form stiff peaks, when the mixture begins to solidify.

For those who need dairy- or gluten-free dessert options, or who cannot eat eggs or nuts, sorbet may be a suitable option. In theory, a fruit sorbet is healthy, but most commercial varieties are based on sugar rather than fruit.

Some are very sweet, others are more mellow, tart, or even savory. Some boast floral, herbal, or spicy notes. There are even adult-only boozy sorbets. Too little sweetener and your sorbet will be icy; too much sweetener and it will be mushy.

What can I use to stabilize my sorbet? ›

"Sorbet is made with fruit but no dairy (eggs or milk/cream) so it's generally vegan-friendly and suits those with egg or dairy allergies, too," she says. The pureness of the fruit makes it icy and refreshing, and it won't be silky or rich in its texture as some other kinds of ice creams and sherberts may be.

“There is not any calcium.” Forget what Grandma told you about any sorbet being a digestive aid. “It's the lemon sorbet that aids digestion,” she said. “You don't need to eat sorbet to get the benefits and you can avoid the sugar of the sorbet by just having fresh lemon squeezed in your water.”

It's fine to enjoy a sweet treat, but it can be easy to eat too much. Try a scoop of ice cream, some fresh fruit salad, a sorbet. Or, if you treat yourself to a rich pudding, share with somebody and ask your server for two bowls and spoons.

"It really depends on each person's individual dietary needs and what their health goals are," says Joy. "For example, if you're sensitive to eating dairy, then you should go for the sorbet. But if you're watching your blood-sugar levels, then sorbets aren't the best choice because they raise blood sugar quicker."

Yes, you can make sorbet with almost any type of fruit. However, it is best to choose fruits that are naturally high in pectin, a natural thickening agent found in fruits like apples, peaches, and berries. These fruits will help enhance the texture and mouthfeel of the sorbet.

Sorbet has less calories than ice cream and other frozen desserts, and no fat. It's fruit content also makes it rich in vitamin C. Any downsides? That fruit content also means it contains a fair bit of sugar, and if we're comparing it with ice cream and gelato, it has less calcium, vitamin A and iron.

The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days.